This is an easy pasta casserole. Try serving it with a green salad and a piece of cornbread.  

•  8 ounces penne pasta, or preference
• ¼ cup vegetable broth or 1 tablespoon canola oil
• 1 small onion, diced
• 1-2 cloves garlic, minced
• 1 medium red bell pepper, seeded, diced
• 1 jalapeño, seeded, diced
• (15 oz) can of fire-roasted diced tomatoes 
• 1 can beans, drained, Kidney, pinto or small red
• ¼ cup sun-dried tomatoes, diced
• ½ cup corn, frozen 
• 2 teaspoons chili powder
• 1 tablespoon of vegan Worcestershire
• 1 teaspoon Deb’s Seasoning
• 1 teaspoon salt
• 1/8 freshly ground pepper, to taste
• Breadcrumbs for top

Preheat oven to 375°F (190°C). Use cooking spray to oil a 9”×13” baking dish or pan.  Cook pasta in lightly salted water until a little under al dente, as according to package instructions. Do not overcook, pasta will finish cooking in the oven. Reserve one cup of pasta water.  In a medium to large skillet, heat broth or oil over medium heat. Add onions, garlic, peppers and jalapeño, cooking until tender. Add fire- roasted and sun-dried tomatoes, beans and corn. Stir in chili powder, vegan Worcestershire, Deb’s Seasoning, salt and pepper. Toss mixture over pasta in casserole dish using pasta water to thin mixture if needed. Top mixture with breadcrumbs. Bake for 30 minutes or until bubbly and top is golden brown.